Open as directed at head of this article, but be careful to reserve to every shell all the juice that belongs to it. Leave the clams in the lower shells, put a bit of butter, a drop of onion-juice, and a sprinkle of paprica or cayenne, with a mere dust of salt upon each; replace the top shell, tying it on with a bit of cotton string; arrange the shells upon a hot pan and bake fifteen or eighteen minutes, according to the size of the clams. Remove the upper shells, squeeze upon each clam a few drops of lemon and the same of tomato-catsup, and serve on the shells.